Saag paneer is one of my favourite vegetarian dinners — genuinely substantial, deeply flavoured, and the kind of thing that makes even committed carnivores not notice the absence of meat. The paneer provides the protein and texture, the spinach gives it that vivid green earthiness, and the spice base does everything else.
I buy paneer from the supermarket now that it's widely available, but I used to make my own and it's not difficult if you have time and full-cream milk. The shop-bought version is excellent fried until golden — that slight crust on the outside gives the paneer much better texture in the sauce.
Serve with basmati rice and warm naan bread. This is proper comfort food — warming, fragrant, filling. My husband does not miss the meat at all when this is on the table. This is a significant data point.
"Fry the paneer until golden first. That crust makes everything better."
Ingredients
- 500g paneer, cut into 2cm cubes
- 500g frozen spinach, thawed and well drained
- 1 large brown onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 400g tin diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp garam masala
- 3 tbsp neutral oil
- 100ml cream or yoghurt
- Salt, basmati rice and naan to serve
Method
Step 1
Heat 2 tbsp oil in a large pan over medium-high heat. Fry the paneer cubes until golden on most sides, turning carefully. Remove to a plate.
Step 2
In the same pan, heat remaining oil over medium heat. Cook the onion for 8 minutes until golden. Add the garlic and ginger and cook 2 minutes. Add the cumin, coriander and turmeric and stir for 1 minute.
Step 3
Add the diced tomatoes and cook for 5 minutes until the sauce reduces slightly. Add the drained spinach and stir well to combine. Cook for 5 minutes.
Step 4
Stir in the cream or yoghurt and garam masala. Add the paneer and heat through for 2 minutes. Season with salt. Serve with rice and warm naan.
